Kway Teow Nam Sai ก๋วยเตี๋ยวน้ำใส

messyvegancook.com

Chef Realtor

subheading: Vegan mock pork:

65 grams vital wheat gluten

18 grams tapioca starch (2 tablespoons)

⅛ teaspoon ground white pepper

Pinch sugar

Pinch MSG

30 millilitres cold water (2 tablespoons)

15 millilitres vegetable oil (1 tablespoon)

10 millilitres white rice vinegar (2 teaspoons)

10 millilitres Thai thin soy sauce (2 teaspoons)

subheading: Fried tofu:

200 grams medium firm tofu

Boiled water with 2% salinity 20 grams salt per litre water

Vegetable oil for frying

subheading: Per bowl of noodles:

250 millilitres noodle soup stock (1 cup) See notes

60 grams dried sen lek (thin flat rice noodles) or sen mee (very thin round rice noodles)

Small handful bean spouts

1 to 2 stems morning glory, cut into 4 cm pieces

2 to 3 pieces fried tofu (recipe follows) or use bought tofu puffs

2 to 3 tablespoons mock ground pork (recipe follows)

2 vegan Asian style meatballs optional (see notes)

1 teaspoon roughly chopped coriander

1 teaspoon sliced spring onion

1 teaspoon fried garlic in oil see notes

Kruang prung of chilli vinegar, prik bon, sugar, soy sauce with chillies see notes

Directions at messyvegancook.com

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